ED 2 - 2017 - DPR 15 FT
2017 ITALIAN EXCELLENCES OLIVE OIL CATALOGUE
CATALOGUE 2018
OLIVE GROVES Abbraccio Az Agr Calabretto Az Agr De Palo Az Agr Deliella Az Agr Marinaccio az Agr Poggetto Az Agr Val di Lama Azienda San Salvatore 1988 Canonica Cerreto Donella - Az Agr Lanciola Fattoria Santo Stefano La Collina La palazzetta Mazzei Olearia del Chianti Olivi La Contarina Oro Lucano Palagetto Soc Agr Bagno a Sorra Soc Agr Canneta srl - LAUDEMIO Soc agr I Sabbioni Tenuta di Ghizzano Tenute Pacelli Villa Bottona Villa Humbourg srl
Uliveto del Fattore Casale San Giorgio 4x4 Olio Tereo Azienda Agricola Saracinio AGRITURISMO MONACI TEMPLARI
ABBRACCIO ABBRACCIO OLIVASTRA SEGGIANESE The extra virgin olive oil produced by the olive groves of Seggiano must comply with established parameters to be regulated: - Total max. Acidity: (expressed as oleic acid) 0.5% Peroxides: maximum value 12 Polyphenols: equal to or greater than 80 PPM Tocopherols: equal to or greater than 100 PPM Hug has the following characteristics: Acidity: 0.12% Peroxides: 8 Meo / kg (fat matrix present in oil, per kg) Polyphenols: 390 PPM Tocopherols: 220 PPM The results of this analysis ensure that Abbraccio fully falls within the values ​​established by the specification. From the nutritive point of view, Embraccio is an oil rich in polyphenols, contained in vitamin E, very effective in the fight against the formation of free radicals in our body. ORGANOLEPTIC CHARACTERISTICS Yellow with bright golden reflections. The nose makes you feel sensations of tomato, freshly franged olive and artichoke. Balanced bitter in the mouth, with tones of thistle and black pepper that close with a slight final spiciness.
TENUTA CALABRETTO LECCINO - BLEND
Extra virgin olive oil of superior category obtained directly from olives and solely by mechanical means. Olive’s variety: Leccino Sensory profiles: Green with yellow-gold, delicate and sweet, slightly fruity with a sensitive feeling of spicy and bitter. Food pairings: Flavor, excellent raw on red and white meat, legumes, vegetables, fish and toasted bread Wrapping available: Glass bottle of 25 cl, 50 cl and 75 cl. Note: The olive processing is made with milling system in three phases within 12 hours of
DE PALO DANAE Slightly fruity to the nose and tending to green to the eye, this superior quality oil represents only a small part of the production of the Az. Agricola Depalo. 100% made from olives of the Ogliarola Barese variety, a cultivar now considered “endangered�, it is scrupulously followed by the fruit set up to the milling in the mill. Characterized by a bitter and slightly spicy taste and followed by a sweet green almond aftertaste, it becomes the perfect condiment for fish, vegetables and salads dishes, which, above all raw, are enhanced in flavors and aromas. Symbol of ancient heroic virtues, this oil is able to steal the palate and go beyond simple taste.
AZ AGR DELIELLA DELIELLA
Extra virgin olive oil produced by Azienda Agricola Deliella with olives, hand-picked, of the “Nocellara” variety and “Moresca” and obtained, in our mill, by pressing of olive paste with an extraction system cold, centrifugal type. unfiltered. Organoleptic characteristics Balanced and harmonious extra virgin olive oil, with fruity green olive of light intensity. Lightly bitter, spicy of medium intensity, with just perceptible sweet. The olfactory-gustatory examination presents sensations pleasing of leaf and bitter almond.
AZ AGR SAURUM SAURUM The extra virgin olive oil SAURUM is a natural product obtained by cold pressing of olives grown exclusively without the use of pesticides or herbicides. To enrich the goodness and the quality of the extra virgin olive oil SAURUM you can taste the DENOCCIOLATO, it is an oil that keeps longer the scent, the flavor and the polyphenols that make it rise to a typical product of excellence and value nutrition; and SAURUM AROMI an aromatic condiment enriched with fragrances, to exalt even more the flavors of good Mediterranean cuisine, suitable for flavoring any dish, from the simplest, to make it special, to the most complicated to highlight its taste.
AZ AGR POGGETTO POGGETTO
Chianti Classico Extra Virgin Olive Oil: An extra-virgin, high value product, complying with the strictest quality specifi cations. The olives are hand picked at 450 metres above sea level, in the heart of Chianti Classico. The crushing is done with cold stone grinders, within 24 hours from the time of picking. Storage occurs in temperature controlled areas. Poggetto oil has a unique lightness and maintains intact, for a long time, its characteristic herbaceous aroma. Cultivation: From 2008, Azienda Agricola Poggetto has entered the “Register of Organic Operators�. Milling: In cold temperature, within 24 hours from picking, without fi ltering the product. Organoleptic characteristics: Herbaceous fl avour and fragrance. Quality characteristics: Fat: 90mg/100ml Acidity: inferior to 0.16% Packing: Tin cases of 5 litres Bottles of 0.500 and 0.250 litres.
AZ AGR VAL DI LAMA MONOCULTIVAR A single-virgin olive oil (or monocultivar oil) is an oil made with olives of a single variety (cultivar). The olives are not all the same. In Italy there are 395 different varieties of olives officially registered in the Italian Olive Oil Schedule, many of these varieties are autochthonous (that is, not imported) and very rooted in the territory of origin. Â Â Â A monovarietal oil is usually an oil with a strong personality, very typical, very representative of the territory in which it is produced and very rare. Only a very small percentage of the oils produced in Italy is monovarietal, usually the oil is made with more varieties of olives worked together monovarietal extra virgin olive oil (or monocultivar oil) is an oil made with olives of a single variety (cultivar).
AZ AGR SAN SALVATORE 1988
ORGANIC EXTRA VIRGINORGANIC OLIVE OIL EXTRA VIRGIN OLIVE OIL
TYPE OF OIL extravirgin organic olive oil TYPE rotondella, frantoio, leccino PRODUCTION AREA stio, cilento (National Park of Cilento) ALTITUDE 550-650 mt s.l.m. TYPE OF OIL extravirgin organic olive oil EXPOSURE south-east TYPE rotondella, frantoio, leccino TYPE OF SOIL clay, deep PRODUCTION AREA stio, cilento (National Par AVERAGE AGE OF PLANT 42 years ALTITUDE 550-650 mt s.l.m. PRESSING disks EXPOSURE south-east EXTRACTION continuous process TYPE OF SOIL clay, deep LAND MANAGEMENT organic with biodynamic preparations AVERAGE AGE OF PLANT 42 years PRESSING disks EXTRACTION continuous process LAND MANAGEMENT organic with biodynami LOGISTICS SHEET BOTTLE SIZE PACKAGING BOX SIZE BOX WEIGHT PALLET CONFIGURATION
25 cl, square 6 bottles, standing LOGISTICS SHEET mm 260x170x240 BOTTLE SIZE kg 4,8 PACKAGING EPAL e VMF BOX SIZE
BOTTLE SIZE
BOX WEIGHT 75 cl
PACKAGING
PALLET CONFIGURATION 6 bottles, horizontally
BOX SIZE BOX WEIGHT PALLET CONFIGURATION
BOTTLE SIZE PACKAGING BOX SIZE
mm 316x175x262 kg 7,8 EPAL e VMF
BOX WEIGHT PALLET CONFIGURATION
CANONICA A CERRETO CANONICA A CERRETO Canonica a Cerreto produces an excellent olive oil from the property’s olives, hand-picked and cold-pressed. The perfect combination of the olive varieties correggiolo, frantoio, and moraiolo, along with the altitude of the olive trees and the great attention paid to the various phases of cultivation and harvest, confer to our oil aromas and tastes of great character. The oil’s components (such as peroxide and polyphenols) and its very low acidity are such as to meet the famously stringent requirements of the olive oil quality label IGP Chianti Classico. All foods, whether salads or cooked vegetables, soups or main courses, are enriched by this tasty, fragrant and healthy oil.
LANCIOLA TUSCANY EXTRA VIRGIN OIL ALTITUDE : 200/250m, a,s,l HECTARES: Approx, 40 ha, CULTIVARS : Frantoio, Moraiolo, Leccino, Madonna dell’Impruneta, Pendolino COMPOSITION OF SOIL : Shale PRUNING SYSTEM : Varied FERTILIZATION AND PLANT PROTECTION METHODS : As per EEC Regulation 207S IRRIGATION : None HARVEST : From end oF October until the First 2 weeks oF November: by hand in crates. LENGTH OF TIME BETWEEN PICKING and PRESSING : 24 hours METHOD OF EXTRACTION : Continuous cycle: Filtering only where requested by the customer STORAGE: Steel tanks
Fatt SANTO STEFANO MONOCULTIVAR The Extra Virgin Olive Oil is obtained by cold pressingof the olives produced by plants of Frantoio, Moraiolo, Leccino, about 4,000 plants bred polyconic vase and spread over about 20 hectares of land at 450 meters.s.l.m. The collection made exclusively by hand (picking) it takes place in November; olives on the same dayare transported to the mill tobe subjected to a meticulouspressing and kneading; Finally,it is cold extracted. Our oil is not only good for ourtaste, but is also good for health as it is rich in polyphenols, vitamins, antioxidants and tocopherols. Thanks to its strong flavorand fruity is able to enhance simple dishes of Tuscan cuisine such as garlic bread that is nothing but a simple slice of Tuscan bread roasted over charcoal and soaked in fresh oil from olives that are still unripe.
LA COLLINA CARTOCETO
LA PALAZZETTA
MONOCULTIVAR
The fragrance of this oil comes from the five different varieties of typical Tuscan olives -Frantoiano, Moraiolo, Leccino, Pendolino and Correggiolo. Before reaching full ripeness, when most of them are still very green, they are harvested and transformed into a two-stage stainless steel crusher, for exclusive company use, which guarantees maximum hygiene and avoids contact with oxygen thanks to processing under nitrogen. Our olive groves, grown organically, located on the hills that are the adornment of the famous abbey of Sant’Antimo, have a very low yield in oil but of excellent quality, enriched by this mixture of plants that give each product its own characteristic in perfumes and taste. The oil obtained by cold working from our mill is rich and light, with a very low acidity, a number of peroxides not higher than 3-5 and has an intense flavor like a fresh olive juice. The collection, entirely manual, with the transformation in our mill, exclusively company, give the oil the freshness and the scent that can be felt immediately at the opening of the bottle. The bottling, performed by hand, after a natural decantation without filtration, preserves in its fullness the flavors and aromas characteristic of a crude oil.
EXTRA VIRGIN OLIVE OIL 2015 Made with olives of the Frantoio, Leccino, Moraiolo and Pendolino varieties, processed with vacuum technology in the owned innovative olive press, this oil displays extraordinary organoleptic and nutritional properties.
Appellation: Estate: Estate location: Olive varietals: Altitude: Pruning system: Harvest: Crushing:
Extraction: Storage: Acidity: Polyphenols: Peroxides: Preservation: Consumption suggestions: Bottle: Formats: Production: Key descriptors: Food pairing:
Chianti Classico DOP Castello di Fonterutoli Loc. Fonterutoli - Commune of Castellina in Chianti (SI) 40% Frantoio, 30% Moraiolo, 25% Leccino, 5% Pendolino 300 - 490 m (984 - 1,610 ft) a.s.l. Vase Hand picked from the beginning of November to the end of November Continuous within 2 hours from the picking in the company olive knife crusher and in total oxygen absence Centrifuge at 23° C through decanter In stainless steel tanks, temperature 15 - 18° C and under inert gas 0,18% 768 mg/Kg 6,37 meqO2/Kg Away from the light, temperature 12 - 20° C and 70 - 80% humidity Within 18 months from the date of bottling Dark glass bottle with screw cap 250 ml - 500 ml 24 Hl Intense, artichoke flavors, elegant and slightly peppery taste Crudités, pasta, savoury soups, grilled meats and vegetables
OLEARIA DEL CHIANTI TUSCAN OIL IGP Superior category olive oil obtained directly from olives and solely by means of procedures mechanical, under conditions, in particular technical, that do not cause alterations of the oil and that have not suffered no treatment other than washing, decanting, centrifugation and filtration, except oils obtained by solvent or with re-esterification processes and any mixture with oils of other nature and having characteristics conforming to those provided for this category (EEC Reg. No. 2568/91 and subsequent additions and modifications). Obtained exclusively from olives grown, harvested and pressed in Tuscany. The certification body SGS-International Certification Services GmbH has certified that the management system of the quality of the Azienda Olearia del Chianti complies with the requirements of the standards: UNI EN ISO 9001: 2008; INTERNATIONAL FOOD STANDARD (IFS); BRITISH RETAIL CONSORTIUM (BRC). TUSCAN PGI Oil: It is mandatory to indicate on the label the production year of the olives from which the oil is obtained (see Art. 7 paragraph 12 regulating oil “IGP TOSCANO�)
LA CONTARINA TUSCANY EXTRA VIRGIN OIL The vintage can be considered of value as the climatic phases during maturation they are ideally arranged, with sunny days especially in the first period of October Contemperatures even beyond the seasonal average. A great heat exchange, in the Valley of Mezzane, contributed to a slow ripening that has accentuated the value of the fraction in polyphenolic saponifiable. A weak rain in the second October week allowed to obtain regular and lymphatic values optimal for the start of the harvest. “La Contarina� oil has benefited of this climate and above all of a health of olives tending to perfection. A historical millesimo that is sealed by a gifted product of great expressiveness but, to same time, excellent balance. Cultivar Grignano 40% Favarol 10% Trepp 5% Leccio35% Maurino 5% Pendolino 5%
ORO LUCANO VENTOMARE The extra virgin olive oil Ventomare is derived from pitting and cold pressing of freshly picked olives by hand. The olive harvest begins in late October and lasts for no more than 5 / 6 days. The hand-picked olives are immediately brought to the Nivuori Company mill to ensure the lowest possible oil acidity. Soon after milling, the oil is poured into stainless steel drums and allowed to settle for about six months, then is transferred into other drums and allowed to stand still until August when in September, clarified and without any type of filtering is bottled at the Nivuori mill. Nivuori Company oils are derived only from olive of the farm, harvested by methods environmentally friendly plants and fruits. Extra virgin olive oils are the result of phases of processing extremely accurate and hygienically unobjectionable to safeguard its integrity. The high standard of product quality is maintained through without retention policies such as: insulated room temperature never below 2 ° Celsius; use of stainless steel food containers, rigorously filled to the brim and sealed placed under nitrogen (inert gas that preserves the organoleptic and sensory) to avoid contact with disturbing factors such as air, water, light.
PALAGETTO EXTRA VIRGIN OIL Type of olives: Frantoio, Moraiolo, Leccino, Correggiolo Total number of plants: approximately 10,000 Annual production of Oil: approximately 6000 liters Olive groves type: cultivated directly, located on hilly terrain at a height of about 300 m asl in the area San Biagio and Monte Oliveto, in San Gimignano. - Pruning: vase polyconic Cultivation method: conventional - Harvest: with electrical facilitators and using little boxes of 10 kg - Harvest time: first and second decade of November - Time between harvesting and pressing: within the same day Type of extraction: cold mechanical process at the oil mill inside the farm Acidity: from 0.26 to 0.30
BAGNO A SORRA FANCIULLI DOP The High quality of the Fanciulli Extra virgin olive oil is guaranteed by the multiple cultivars nnumbered among the estate’s collection of over 10.000 olive trees. The Olives are gathered directly from the tree, in order to avoid them from being spoiled by contact with the ground and are consequentily crushed in a continuous - cycle mechanical press, which ensures that the final product is of a high standard. Furthermore, the oil produced by the Bagno a Sorra agricultural estate, which is run according to organic farming guidelines, is certified by the DOP Terre di Siena and IGP Toscano quality stamps. Format - 0,250 ml - 0,500 ml - 0,750 ml Organoleptic characteristics Color: from green to yellow with variations Odor: fruity Taste: with bitter and spicy notes Maximum acidity: 0.30% (expressed as oleic acid) Peroxides: maximum value 12% Values of K232: maximum 2.20 Values of K270: maximum 0.20 Total polyphenols: equal to or greater than 100 p.p.m. Ten. Of oleic acid: greater than 72% Panel test: equal or greater than 7
I MORI LAUDEMIO The olive-groves: The olive-groves of I MORI are located on the hills surrounding Florence, exactly in the locality of Malmantile, on an area of 15 hectares and they are made up from the following varieties: Frantoio 65%, Leccino 20%, Moraiolo 15%. The picking: The picking occurred by hand and takes place within the end of November of each year. The storage: the picked olives are stored in fresh and aired places on layers not higher than 15 cm and not longer than 48 hours from the picking. The pressing: The olives are grinded through mechanical olive-presses and the water’s temperature in the brakes is around 28° Celsius. The oil: The olive-oil is stored in steel vats. Before the bottling we filtered the oil by natural fall through a bed of cotton wool. Tasting: A tasting commission of the Consortium of Laudemio submits the samples to an organoleptic examination and issues a judgement of ability or not ability. Analysis: The suitable samples are submitted to a chemical analysis by the laboratory of the Chamber of Commerce of Florence
BAGNO A SORRA PURE COLLINE Pure Col-
Pure Colline is an extra virgin olive oil obtained from the drupes of the company’s olive trees. These are crusher and leccino trees, and in large part of the native local cultivar of Brisighella. Pure Colline is an oil of great delicacy that is expressed on the nose with tones of yellow fruit and broom flowers. In the mouth it is very clear, tasty and polite. On the final come the references to vegetables from the garden and an original spicy note that turns on ginger. A mouth of great balance, clean and tasty. The name is a tribute to the poet Eugenio Montale who with his poetry has ennobled the simplest things of Italian culture and is inspired by the verses “Pure hills closed around the houses and marina; olive trees dressed here and there scattered like flocks ... “of the poem End of childhood contained in the collection Ossi di Sepia.
TENUTA DI GHIZZANO Olio Extravergine di Oliva i.g.p. The Tenuta di Ghizzano oil is made of Frantoio, Razzo, Moraiolo and Leccino olives harvested between the end of October and the middle of November. It is characterised by scents of artichoke and freshly mown grass, and is slightly spicy although delicate on the palate. This makes it ideal with any dish, including fish. Our oil is made using organic farming techniques. 2015 e.v. stoned ”Great Oil” • Guida agli Extravergini 2016 – Slow Food Editore Four Drops • L’olio Il Libro Guida agli Oli d’Italia 2016 – Bibenda Estate location Municipality of Peccioli (Pisa) – Italy - Altitude 150-200 m. a.m.s.l. Olive varieties Frantoio 55%, Razzo 20%, Leccino 20%, Moraiolo 5% Training system Single cone – vase Harvest By hand and mechanical, between the end of October and the beginning of November Pressing Cold, continuous cycle, within 24 hours of harvesting Stocking In stainless steel tanks Acidity 0.19% Storage Keep away from the light at a temperature of 12-18°C and humidity of 70-80% Recommended consumption Within 18 months of bottling Sizes available 0.5 litre bottle Organic certification “Suolo e salute”
TENUTE PACELLI ORGANIC EXTRA VIRGIN OLIVE OIL
Pure, organic extra-virgin olive oil (0.34 acidity) is obtained from Roggianella, Carolea and Ogliarola Messinese cultivars. Our oil has an intense green colour, and with its scents of leaves and citrus, it is an excellent expression of Calabria, and specifically the province of Cosenza, which is recognized as one of the best areas in Italy for making extra-virgin olive oil.
www.villabottona.it
OLIO EX T RA V ERGINE DI O LIVA
GARDA O RI E N TALE ZONA DI PRODUZIONE:
Lazise (Lago di Garda, Verona).
CULTIVAR:
Le olive utilizzate per produrre questo olio sono allevate in un terreno di tipo morenico situato nell’ansa sud del lago di Garda. Il cultivar di appartenenza si rifá al casaliva, pendolino e leccino.
PERIODO DI RACCOLTA:
A mano, Ottobre-Novembre.
ALTITUDINE ULIVETO: 65m.
CERTIFICATO DI CONTROLLO:
Chemiservice.
LOTTA PARASSITARIA: Metodi biologici.
CONCIMAZIONE: Metodi biologici.
ANALISI SENSORIALE DELL’OLIO EXTRAVERGINE DI OLIVA “GARDA ORIENTALE” DOP:
L’olio Extra Vergine di Oliva Garda DOP si distingue per il sapore delicato e per la sua eleganza. All’assaggio si riconosce per l’armonia delle sue note e per gli aromi leggeri ed equilibrati: i profumi di erba fresca, erbe aromatiche, fieno e carciofo, uniti al tipico retrogusto di mandorla.
COME CONSERVARLO:
Conservare in luogo fresco ed asciutto, lontano da fonti di luce dirette, evitare temperature estreme.
VILLA HUMBOURG Olio Extravergine di Oliva Our olive trees belong to the most typical Tuscan species: Coreggiolo, Frantoio, Pendolino, and Leccino. The olives are handpicked in November, strictly selected, and brought in boxes within 24 hours for milling and malaxation (slow churning and mixing). The organic mill operates outside the company with cold pressing purely mechanical methods. All our oils come exclusively from our own olive trees, and are being stored and bottled in the company. Our outstanding product is the extra virgin olive oil IGP Toscano, whose production process is controlled by the Consortium for the protection of Tuscan extra virgin olive oil. The name “Protected Geographical Indication� is highlighted by the numbered tag on the bottle neck. Our IGP entered in the selection of the best oils of Tuscany already twice, in 2013 and in 2014, received as well an award in the International Oil Competition in Zurich 2014. It has a balanced and rich taste with a fragrance characterized by hints of grass, artichoke and almond, with an intense and brilliant color. These characteristics make the IGP ideal for both the most traditional recipes but also the innovative ones. The extra virgin without IGP tag is produced from more mature olives picked in the second half of November and has a more delicate flavor, while maintaining the characteristic aroma of Tuscan oil. We produce as well in the company extra virgin olive oil flavored with chili pepper or rosemary and without addition of artificial aroma, according with strictly traditional homemade recipes. The spicy chili taste goes perfectly with pasta sauces and can be used as condiment for vegetables and bruschetta. The rosemary oil gives also a special note to roast potatoes, grilled meats or fish.
ULIVETO DEL FATTORE COREGGIOLO
Pure ColIt is a single variety oil produced by the cultivar Correggiolo, an obscure albeit well-endowed and rich variety. The fragrance is characterized by pleasant hints of intense artichoke, almond and green olive and grass. The mellow taste of this single cultivar oil is immediately striking . The scents are all-embracing and pervasive, as are the decisive and loaded spicy fragrances, with the strong and striking taste of artichoke and its aromas. The phenolic and aromatic features make this oil worth noting. The delicate and subtle artichoke hearts culminates in a beautiful, green and fresh carduus which enriches the unique expression of Correggiolo with sensuality. Serving Suggestions: Pasta with meat sauce, soups, vegetables, served boiled with everything from grilled red meat, meat cuts, salted codfish, especially the small fish and crustaceans of the Adriatic. It is also suitable for special desserts . Formats : Glass bottles (Bottle ) 100 ml Glass bottles / cans (Bottle ) 250 ml , 500 ml Tin (Tin of Olive -Oil ) 3 liter and 5 liter Bag in Box 3 liter - 5 liters
CASALE SAN GIORGIO OLIO MAESTRALE The philosophy of Casale San Giorgio is to produce a superior quality extra virgin olive oil. In order to benefit from local cultivation and harvest, Casale San Giorgio has set up its very own oil mill, in the countryside, to press and bottle on site. The productive aspect is characterized by a high density cultivation method that allows to have a high quality product, since it is possible to harvest 11000 kilos of olives in 4 hours and to press it all in 5.This prevents the fruit (olive) from oxidization and because of the rapidness of the system (harvest/ pressing) the organic and sensorial qualities of an extra virgin olive oil that is defined of superior quality are maintained. Our cultivations allow us to produce two varieties of extra virgin olive oil: the Ponentino, with its smooth and delicate taste, and the Maestrale, a deeper flavour. The oil mill of Casale San Giorgio is open to the public to press their own olives guaranteeing a quality pressing. This oil has a strong personality and a decisive and fragrant flavour. You can feel it’s greenness and pungent notes but highly harmonious nonetheless.The flavour is balanced, with a hint of artichoke, walnut, hazelnut, green tomatos and whit a delightful grassy and flowery feel. Because of the high value of its chemical and organic qualities it plays a main role in the mediterranean cuisine, famous world wide for being flavourful and light. Finally it releases a note of bitterness and ends with a hint of spiceness. Variety: Koroneiki and Sikitita based
TEAM 4x4
OLIO TEREO The hand picked olives are carefully selected and milled the same day at very low temperatures, using the continuous cycle extraction system. The oil is then left to settle naturally, thus any residues that may be found in the bottle are indication of its purity. TEREO A.D. 2000 extra virgin olive oil takes its name from the hill that Towers over Buccheri, the mediaeval village where it is produced. The aroma of this oil is complex and persistent, characterized by strong fruity scents of unripe tomato and vegetal tones of balsamic herbs. Its flavour is intense, harmonious and fruity, with balanced bitter - peppers tones. Tereo A.D. 2000 is ideal on shellfish antipasti, fish carpaccio, legume soups, fish baked in foil and roasted red meat.
TEAM 4x4
OLIO TEREO
The holiday farm Il Piccolo Lago - in the countryside of Otranto, town Fontanelle - is privately owned and deals with the growing of typical products of the Mediterranean diet. Stands out on all the characteristics and quality of yellow gold Salento: the extra virgin olive oil that is produced here - in limited quantity - according to a specification that ensures exceptional organoleptic qualities. The collection, made with special care, is anticipated than traditional agricultural calendar. The result is an olive green color with gold property fruity and light hints of bitterness, which, if properly stored, remain unchanged, while preserving the full flavor of the product. This oil blends beautifully with any food, from vegetables to cooked or raw vegetables, from fish to meat, but even with good bread. Extra virgin olive oil - ProductsColor: gold with light green reflections Odor: medium fruity, with slight leaf flavor Taste: fruity with a slight bitter spicy sensation. Variety 1,430 plants: Leccino, Picholine. Frantoio oglialora leccese harvested directly from the plant with a shaking machine, daily grilled olive oil is obtained with low acidity..
MONACI TEMPLARI OLIVE TAGGIASCHE The variety of the taggiasca olive, has origins in the extreme west of Liguria where the Benedictine monks of the Principality of Seborga 1400 years ago, created these wonderful plants through domestic olive tree grafting on the wild wild olive trees of the Mediterranean scrub. Today it is one of the most famous olives in the world for the production of extra virgin olive oil and one of the best table olives, because the fruit, despite its small size, is very tasty. We have chosen to prepare the olives in brine with the sea salt of the island of Mothia in Sicily. It is precisely from the salt pans that have surrounded the island for centuries, that sea salt is born. Maintaining the ancient method of “hand harvesting� handed down by the Phoenicians, the salt preserves unchanged all the precious qualities of the sea salt that make it particularly rich and tasty. An island with the fabulous salt wind mills and the salt piles covered by Sicilian terracotta tiles to protect the salt from the rain. Taggiasca olive, small, very fleshy, dark and wrinkled, with unmistakable characteristics of taste and delicacy, is a rare and precious variety: from a hectare of olive grove of our Monaci Templari Agritourism, we get about twenty quintals of these Taggiasca olives to in front of the hundred quintals of other qualities. A unique flavor in the world, in addition to the fact that it is the only olive from which the pulp from the stone is completely detached.